Monthly Archives: May 2012

We didn’t start bread b/c D would not be here to finish it anyway, so D suggested that he buy something for dinner at PiQ, where he had a meeting in the late afternoon, providing the offerings looked good. They … Continue reading →

We ran out of bread – always a potential pizza-moment – and I realized we had some of that strange, cheap, not brine-packed fresh mozzarella to use up – so we decided on this pizza. It’s from The Edible Italian … Continue reading →

Since we had Gaeta olives, which are the best for tapenade, D proposed a few days ago that he make this pasta, which is from Chez Panisse Pasta Pizza and Calzone. The tapenade has olives, olive oil, anchovy fillet, garlic, … Continue reading →

I made two dishes that went together pretty reasonably – both on our range’s grill. The first was eggplant sandwiches where the eggplant slices are the “bread”. For two of us, I brushed 8 slices of a globe eggplant (maybe … Continue reading →

I made this pizza using the recipe from January 2011. I invented it based on a pasta recipe from Weber’s Art of the Grill, and it works really well. Oddly, this time it seemed to have too little salt. I … Continue reading →

I wrote to D this afternoon asking if he had an idea for dinner, since we really hadn’t decided who was cooking. He answered: “Yes” Indeed. He shelled some favas and then boiled them and skinned them, cut up some … Continue reading →

D wanted to cook tonight because he really wanted to make sorrel soup. Our old sorrel plant finally gave up last year, and D planted a new one this spring. It finally got big enough to raid for soup. The … Continue reading →

After D and I visited our neighbor R to discuss neighborhood matters, I made the (fortunately quick and easy) dinner I had planned – a grilled sandwich and steamed asparagus. In the morning, D went to the Bowl and bought … Continue reading →

Another City Council night. D bought two nice bries at the Bowl, and also an Acme Rustic baguette. The triple (I think) cream brie was called Saint Angel, and the other was Brie Nangis, which apparently has been brought back … Continue reading →

I love this pizza, and D was very appreciative, too. It starts with a layer of cheeses: fontina Valle d’Aosta and parmaggiano. Slices of boiled potato are spread on top, and brushed with garlic olive oil. Roasted red pepper chunks … Continue reading →

A busy day, and we still had bread, so I put off a pizza till tomorrow and partly reran a dinner from a couple of days ago. I made the same tomato sauce, from Diane Seed’s One Hundred Top Pasta … Continue reading →

I wanted to grill some red peppers for use this week, and wondered what I could grill for dinner along with them, to combine cooking and save gas. It being a Saturday, I decided on lamb kebabs. I had packets … Continue reading →

D wanted to get bread for lunch, so I chose a simple dinner that worked with bread – needed (snicker) in fact. I asked him to get an Acme Pain au Levain, and cut the bread so I could have … Continue reading →

I got home after 7, but had known in advance that this would be a hard day, so I planned on an easy dinner. I made the world’s simplest pasta, from the Ten Speed Press book by Diane Seed, “The … Continue reading →

On Saturday we bought a couple of really good cheeses at The Cheese Board to have for a quick dinner tonight, before heading to the City Council meeting that started at 7. One was a long-time favorite, Le Gariotin, and … Continue reading →

I had plans to make a pizza whenever the bread ran out, which was today at lunch. I got home after 5pm, and aggressively defrosted my most recent dough, which had more than 1/3 white whole wheat flour. I ended … Continue reading →

Supposed to be penne, but this is at least tubular… Three separate cooking pans come together in this pasta, from The Pasta Bible. Penne are boiled till done. Meanwhile, cream is boiled down a bit (used half and half and … Continue reading →

D whipped up a quick and simple but tasty dinner. He boiled some cubed Yukon Gold potatoes, then spread them on a baking sheet, covered with sage leaves and flowers, and topped with planed “Vlaskaas gouda” (which I bought at … Continue reading →